vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Meringues au Citron
From The new century cookery book, 1901
Serves 8
Presented as published in 1901. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
275Calories
5 gProtein
58 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories275 kcal
Protein4.8 g
Carbohydrates58 g
Fiber0.7 g
Sugars57 g
Total Fat3.8 g
Saturated Fat1.2 g
Monounsaturated Fat1.4 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol140 mg
Sodium54 mg
Potassium63 mg
Calcium30 mg
Iron0.7 mg
Magnesium5.6 mg
Phosphorus75 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.8 mcg
Vitamin C8.1 mg
Vitamin A60 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline111 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 526. The excerpt below is the record exactly as published.
6 whites of eggs. Whisk the whites of eggs in an egg-bowl until they represent a stiff froth ; mix them with the sugar lightly ; be careful not to work the batter too much in mixing, otherwise the froth will become too soft for shaping. The preparation is then ready for moulding the desired shapes of meringues ; this may be effected with a spoon, with a cornet, or piping-bag. Place some foolscap paper on a baking-sheet, or on a board of about three-quarters of an inch thick, shape the meringues on it in rows, keep them about an inch apart from each other, dust them with sifted sugar, place them in a very moderate oven for about two houi;s. When done take up each meringue, break in the bottom carefully with your thumb, put back on the baking- sheet, and allow them to dry overnight in a warm place. 1972. Meringues au Citron. — Proceed as before ; add the rind of half a lemon
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